Chipotle Corn Bread with Cheddar Cheese and Green Onions
Chipotle Corn Bread with Cheddar Cheese and Green Onions is rated
out of
5 by
2.
Prep Time:
5 minutes
Cook Time:
18 minutes
Servings:
4
Serves 8.
This corn bread gets a lively kick from chipotle chilies, which are dried, smoked jalapeños. Dark brown in color with a wrinkled skin, they are packed with an appealing smoky flavor and lots of heat.
Ingredients:
- 3/4 cup cornmeal
- 1 cup all-purpose flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup sugar
- 1 egg
- 1 cup milk
- 2 Tbs. unsalted butter, melted
- 2 Tbs. chopped chipotle chilies
- 1/3 cup sliced green onion tops
- 1/2 cup grated cheddar cheese
Directions:
Preheat an oven to 425ºF. Butter a 9-by-5-inch loaf pan.
In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar and stir to mix. Make a well in the center.
In another bowl, combine the egg and milk and whisk until just blended, about 10 seconds. Add the butter, chipotle chilies, green onions and cheese and whisk until smooth. Pour the egg mixture into the well in the flour mixture and fold gently until the batter is just blended.
Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the corn bread comes out clean, 18 to 20 minutes.
In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar and stir to mix. Make a well in the center.
In another bowl, combine the egg and milk and whisk until just blended, about 10 seconds. Add the butter, chipotle chilies, green onions and cheese and whisk until smooth. Pour the egg mixture into the well in the flour mixture and fold gently until the batter is just blended.
Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the corn bread comes out clean, 18 to 20 minutes.
Serves 8.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
aerobabe from
Delicious and Simple!
Delicious! This is a really simple recipe with a great taste. Sometimes I have trouble with cornbread and you can't mess this one up. I used cheddar cheese and sliced jalapeno. I also added a little bit of honey. It is very moist and great with the williams sonoma masa chili recipe. Also, I like that the recipe uses plain milk rather than butter milk. I always have milk on hand and think you could whip this up with anything in the fridge. Like rosemary and Parmesan. Or fruit based like blueberries. Can't wait to experiment with this one!
This is also nice with coffee in the morning because of the sweetness. You should invite guests or you will eat the whole thing on your own.
Date published: 2017-02-27
Rated 5 out of
5
by
Nruth from
Great flavor
This is a great recipe--- much more flavorful than typical cornbread. I did not have green onions yesterday, so used some scallion instead -- worked out fine. I have wasted more cans of chilis in adobo sauce.......I finally dumped the 99% I had left from a recipe into a small container and froze it. Now I have it on hand all the time! For this recipe I did not actually use the chilis; I used a spoon and scraped the required amount from the frozen tub of "Chipolte Peppers in Adobo Sauce" -- the flavor it added was just great.
Date published: 2012-07-10